Theme Dinner – September 28, 2023
Hors D’Oeuvres with Sparkling wine!
Mini Greens and Micro Sprouts with Dried Apples Crisps, Crushed Jordan Hazelnuts in a Gamay-Cherry Dressing
or
Chowder of Vine-Ripened Tomatoes Roasted with Local Garlic, Celery Root and Basil in Pinot Noir with Smokey Pearl Onions
Toasted Herb Foccacia and House-made Pork & Chardonnay Rillets
Cab-Franc Cured Duck Breast, Seared over Sweet Potato Frites with Braised Leeks and Cauliflower Gratin, in a Blueberry & Wine Compôte
or
Merlot-Braised ‘Joue de Veau’, with Foraged Mushrooms and Heirloom Carrots on Mustard & Yukon Mashed in Velvety Braising Jus
VQA Riesling Posset with Semi-Dry/Apricot Preserves and Almond Snaps
or
Baco-Poached Vineland Pear and Cocoa Mascarpone with Stewed Black Cherries
$76-